Caramel Rice with Custard
From Practical West African cookery, 1910
Custard recipe can be found in the index.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
429Calories
16 gProtein
51 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein16 g
Carbohydrates51 g
Fiber0.3 g
Sugars33 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium167 mg
Potassium490 mg
Calcium336 mg
Iron1.9 mg
Magnesium43 mg
Phosphorus372 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate75 mcg
Choline192 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 63. The excerpt below is the record exactly as published.
Caramel Rice with Custard. (II). 2 tablespoons rice. 1 breakfast cup milk (if Ideal, 1J tablespoons to the rest of water). 1 egg. 1^ tablespoons sugar. 4 or 5 drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.